🥢Sukiyaki Cuts Guide: What Makes Sukiyaki Special?
Sukiyaki isn’t just a meal—it’s a ritual of flavor, texture, and presentation. This beloved Japanese hot pot dish is built around one key ingredient: ultra-thin slices of beef. But not all cuts are created equal.
In this guide, you’ll learn which cuts are best for sukiyaki, what to look for in quality beef, and how to slice it for the perfect melt-in-your-mouth experience.
🔪 What Is Sukiyaki, Exactly?
Sukiyaki is a traditional Japanese one-pot dish typically cooked tableside. Thin beef slices are simmered in a sweet-savory broth made with soy sauce, mirin, sugar, and sake, along with tofu, mushrooms, leafy greens, and glass noodles.
The secret? The meat cooks in seconds and soaks up the rich broth like a sponge.
🥩 Best Beef Cuts for Sukiyaki
1. Ribeye (Highly Recommended)
Why it works: Perfect marbling and tenderness
Ideal for: A luxurious, buttery sukiyaki
Tip: Use wagyu ribeye if available
2. Chuck Roll (Common in Japan)
Why it works: Affordable and flavorful
Texture: Slightly chewier than ribeye but still tender when sliced thin
Tip: Freeze for 20–30 min before slicing
3. Sirloin or Top Sirloin
Why it works: Leaner, with good flavor and moderate marbling
Best for: Balanced sukiyaki where fat isn’t the star
4. Brisket (Thin-Sliced Only)
Why it works: Rich beef flavor
Note: Must be sliced paper-thin or it can be too tough
5. Short Plate (Karahira)
Why it works: High fat content and a traditional choice in Japan
Best for: Sukiyaki purists who want authentic flavor
🧊 How to Slice Beef for Sukiyaki
Use partially frozen meat to achieve paper-thin slices
Slice against the grain to improve tenderness
Aim for 1–2 mm thickness
Use a very sharp knife or a meat slicer
📝 Pro Tip: If you don’t want to slice at home, ask your butcher or visit an Asian market for pre-sliced sukiyaki beef.
🇯🇵 Common Wagyu Grades for Sukiyaki
A5 Wagyu Ribeye: Ultimate marbling and tenderness
A4 Wagyu Chuck: Rich flavor with slightly less fat
A3 Sirloin: Balanced and still premium
🍽️ Traditional Sukiyaki Ingredients (Beyond Beef)
To create a full Japanese experience, pair your beef with:
Napa cabbage
Shiitake or enoki mushrooms
Tofu
Shirataki (glass noodles)
Scallions
Raw egg (for dipping)
❓FAQ: Sukiyaki Cuts and Preparation
What cut of beef is traditionally used in sukiyaki?
Short plate or chuck roll are commonly used in Japan due to their balance of fat and flavor.
Can I use ribeye for sukiyaki?
Absolutely. Ribeye is one of the best cuts for sukiyaki due to its marbling and tenderness.
How thin should beef be sliced for sukiyaki?
Ideally, 1–2 millimeters thick. The beef should cook almost instantly in the hot broth.
What if I don’t have a slicer?
Partially freeze the meat and use a very sharp knife. Cut slowly and evenly.
Is sukiyaki the same as shabu-shabu?
No. Sukiyaki has a sweeter, richer broth and is usually cooked with all ingredients together. Shabu-shabu uses a lighter broth and individual dipping.
📣 CTA: Ready to Try Sukiyaki at Home?
Choosing the right cut can turn a simple meal into an unforgettable experience. Whether you go for premium ribeye or classic chuck, make sure to slice it right and honor the tradition.
👉 Explore our Butcher’s Cut Guide for more inspiration
👉 Or browse the Gear Section for knives and slicers that make thin-slicing easy